METHOD

1. For the Bolognese: finely chop the carrot, celery and onion and sauté them in a little olive oil. Add the mixed minced meat and bay leaf, brown a little, pour in the wine and let it reduce. Stir in the tomato paste, cover with water and cook for at least 30 minutes. Season with salt and pepper, remove the bay leaf and set aside.

2. Clean the mushrooms, slice them finely and cook in a non-stick pan over a medium heat, then set aside.

3. For the béchamel sauce: melt the butter in a pot, add the flour and the milk, stirring constantly to avoid lumps. Season with salt and a pinch of nutmeg and bring to a gentle boil. Cook for a couple of minutes and set aside.

4. To assemble: grease a baking tray with a little bit of butter and spoon a layer of béchamel over the bottom, followed by a layer of Bolognese sauce. Cover with two lasagne sheets, scatter some mushrooms slices and sprinkle with grated parmesan.

5. Repeat this procedure five times, alternating layers of sauces, pasta and mushrooms (leave enough béchamel sauce to completely cover the top layer).

6. Bake in a preheated oven at 220°C for 25–30 minutes, and let the lasagne rest for 10 minutes before serving.